BBQ Burger with Pork

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

Burgers:

2 pounds ground beef (80/20 blend)

Kosher salt and freshly ground black pepper

2 tablespoons grapeseed oil 

Pork:

1/2 cup barbecue sauce of choice

10 ounces homemade or prepared pulled pork, recipe follows

Buns:

Four 4 1/2-inch brioche buns

2 tablespoons unsalted butter, softened

Pulled Pork:

3 pounds bone-out Boston butt

1 tablespoon Cajun spice

1 tablespoon salt

1 teaspoon freshly ground black pepper

3 cups medium-dice mixed carrots, celery and onions

2 bay leaves

Chicken stock, for covering pork

Directions

  1. For the burgers: In a bowl, blend the ground beef with 1 teaspoon salt and 1/2 teaspoon pepper. Remove a small portion, about 1 ounce, and cook to check the level of seasoning. Add additional salt and pepper if needed.
  2. Using about 8 ounces for each burger, form the meat into even-sized patties and flatten slightly (do not over-mix during the process).
  3. Warm a griddle or pan over medium-high heat until hot, 2 to 3 minutes. Add the oil and patties and reduce the heat to medium. Cook on the first side until browned, 3 minutes, and then flip and repeat the process to the desired doneness. Remove and let rest.
  4. For the pork: In a saucepan, warm the barbecue sauce over medium-low heat. Add the pulled pork and mix with the sauce until warm.
  5. For the buns: In a flat pan, warm the buns over medium heat for 2 minutes. Butter the interior portion of the buns and cook until nicely toasted, 1 to 2 minutes.
  6. To build the burgers, place the patties on the bottom buns. Top with the sauced pork and bun tops and serve.

Pulled Pork:

  1. Preheat the oven to 325 degrees F.
  2. Sprinkle the Boston butt with the Cajun spice, salt and pepper and put in a deep roasting pan. Add the diced vegetables and bay leaves, and then cover with chicken stock. Wrap with plastic wrap and tightly cover with foil. Roast until tender, 2 to 2 1/2 hours.
  3. Remove the pork from the stock and let cool. Shred with two forks.
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